kid friendly (but still upscale) lunch: parmesan parsley fries + housemade chicken “nuggets”

My kids know that snow days are the bomb in this house. It usually means I have the energy to make a delightful breakfast, a savory and scrumptious lunch and something sweet to end the day. Weekdays are usually me scrambling, shoving into their mouths some frozen waffles in the morning (I know, shameful) and the most nutritious lunch I can pack in less than 3-5 minutes. Dinner time in the Morrison household is sacred so everyone knows that at around 6:30 we sit around the table and eat something delicious. But it doesn’t always feel quite as leisurely as a day so icy and cold, no one dares to venture outside.

In general, I really try to monitor what my children put into their bodies. I try to instill a philosophy that is based around substance and ingredients rather than calories or weight. We talk a lot about what is in our food, how it makes us feel and the long term gain of eating local, well sourced meat, cheese and produce. My children know to look at sugar content and assess where the sugar is coming from rather than the number itself. A lot of people ask why I bother, they’re just kids after all?? Well guys, food these days is fucking scary. Everything has high fructose corn syrup, kids are gaining weight at an uncontrollable weight and diabetes is exploding in America. I want healthful, active, happy kids. Who yes, occasionally eat brownies, processed food and other shit we all enjoy. Again, not deprivation, moderation.


Like most children, my kids love chicken nuggets and fries. After all, it is a staple for a lot of busy families with small children and picky palettes. Sometimes, my kids get the stuff out of a package but on days like today, I make them the real thing.

Right now, there’s a fire going, a pot of coffee on and happy kids doing, I don’t know, kid shit. (they lock themselves in their rooms at this age and play board games) Winter isn’t always fun but I do love days just like this.


Ingredients: (this fed me and the kiddos, adjust id necessary)
3 large russet potatoes, cut into strips (try and keep them equal)
1 tablespoon olive oil
1 tablespoon parsley minced
1 tablespoon parmesan cheese
1 teaspoon coarse salt
1 package of organic, all natural, boneless, skinless chicken breasts cut into “nugget” size
2 egg whites
1 cup italian bread crumbs

Preheat oven to 400 degrees. Rinse your potatoes in cold water until the water runs relatively clear. Dry completely on a paper towel. (don’t short cut this step) Toss on a baking sheet with the olive oil and sea salt. Spread out the fries so they are evenly distributed over the baking sheet. Place in the oven for about 20-25 minutes or until they start to get golden brown. DO NOT TOUCH, flip and please try not to peak into the oven. This will cause them to stick and become a mess. Leave them be. While they are baking, toss the cut up chicken in the eggs whites and throw into a bowl with the bread crumbs. Toss to coat. Evenly distribute on a separate baking sheet. Quickly throw them in the oven. When the fries are golden brown, remove them from oven (they should easily move on the baking sheet). Toss in parsley and parmesan, serve immediately. By this point, the chicken should be golden as well. Serve with some ketchup or BBQ sauce and watch your kids come alive. (or in my case, shove your face and marvel in what a fantastic cook you are)

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